Ingredients
Method
- Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
- Add the butter and sugar to a large bowl and mix on high using a hand held mixer until completely smooth and creamy, about 2 minutes. Add the egg, vanilla, and almond extract and beat on high speed until combined, about 1 minute.
- Add the dry ingredients to the wet ingredients and mix on low until combined.
- Place the dough ball in plastic wrap and refrigerate for at least 1-2 hours and up to two days.
- When you're ready to cook, preheat the oven to 350 degrees and divide the dough into two halves. Roll on half out until it is 1/4 inch thick. Any shape is fine, as long as it is evenly 1/4 inch thick.
- Use your cookie cutter to cut out the shapes that you want. Arrange cookies on baking sheets 3 inches apart. Bake for 11-12 minutes or until lightly browned around the edges. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating with the icing. Enjoy!